It's the perfect recipe to use when you have one egg white. Crispy on the outside and wonderfully chewy in the center, these meringues are irresistible! Meringue cookies are fluffy pillows of sweetness. They're melt-in-your-mouth cookies made from whipped egg whites, sugar and cream of tartar. Meringues have a delicately crisp exterior and a soft, slightly chewy center and they are amazingly delicious!
When the egg white is whipped, it increases in volume and will yield meringue cookies. As you add the sugar to the egg white, you will notice that the mixture will become thick and glossy - this is exactly what you want to see! As you continue to whip the ingredients together, you'll want to watch for stiff peaks.
Stiff peaks means that the meringue will hold almost any shape. It is stiff and glossy and should feel smooth and silky. If you've made my lemon meringue pie before, then you're already familiar with the concept of stiff peaks. If you have any ingredients left over from this meringue cookie recipe, you might consider using them in any of these single serving and small batch recipes.
These are not small batch recipes. The meringues require two egg whites and the pavlova requires six egg whites. If you like this small batch meringues recipe, you might also like to try these small batch cookie recipes:. For examples of the dishes used at One Dish Kitchen, please visit our Store page.
The information shown is an estimate provided by an online nutrition calculator. Joanie Zisk is the creator of OneDishKitchen.
The aim of One Dish Kitchen is to inspire individuals with access to single serving recipes that will enable them to enjoy the preparation of a meal that will nourish both body and soul. Her website is filled with hundreds of easy, flavorful recipes that are tailored for those cooking for one.
Hey there! Is there any substitute for the cream of tartar? It's not available in my area. Also how long do I need to preheat the oven before turning it off? Why does the oven need to be turned off when putting the meringue in? Thanks in advance! Preheat the oven to F C and when the oven reaches that temperature, put the meringues in and then shut the oven off. The meringue cookies bake in the heated oven and don't need any additional heat to bake properly.
I followed the recipe as directed. They turned out amazing! Cardamom meringues. Coconut meringues. Hazelnut and coffee meringues.
My amazing meringues. Mini sweet potato tarts. Cardamom rose meringues. Mini strawberry pavlovas. Cocoa meringues. Mini pavlovas. See all 12 recipes. Mini meringues. More collections Meringue recipes. Low fat dessert recipes. Egg white recipes. Low carb recipes. Preheat oven to degrees F degrees C. Line a baking sheet with parchment paper. I Made It Print. Full Nutrition. Reviews 66 Read More Reviews. Rating: 5 stars. My daughter and I love the tiny sugar-free meringues that we purchase at the supermarket.
We adjusted this recipe using Splenda sweetener and assorted flavorings including pineapple and lemon extracts. After baking in our convection oven at degrees for thirty minutes, these little meringues were just like the supermarket variety, except much cheaper. A tasty, simple indulgence that doesn't affect our waistlines! Read More. Most helpful critical review LittoBubbo. Rating: 1 stars. Reviews: Most Helpful. Rating: 4 stars.
Mad-City Slicker. Agreed, best to bake at a lower temperature as they do brown quickly. LittoBubbo you might want to get an oven thermometer and check the actual temp inside your oven against what you're setting it at. It sounds like you're baking them at WAY too high a temperature. At a lower temp the inside gets a chance to dry out before the outside browns or burns.
Don't forget - egg whites and sugar both burn easily. Perhaps it was my oven but these were already evenly browned 20 minutes in so I turned the heat off and let them finish as they cooled. Even if the meringues didn't turn out as planned the brown was a lovely color so I was pleased.
Another problem I had was that they were not baked through and through. I think this is because I was making meringue cups and ended up making them twice as large as they should be.
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